Gluten-free Vegan Chocolate Chip Pumpkin Bread
1 cup garbanzo bean flour
1 cup brown rice flour
1/4 cup tapioca flour
1 1/8 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon sea salt
1 tablespoon cinnamon
1 teaspoon vanilla
1/2 teaspoon ginger
1 cup pumpkin puree or 1 3/4 fresh pumpkin puree
3/4 cup agave nectar or 1 cup coconut sugar (if adding coconut sugar add 1 cup of hot water)
1/2 cup coconut oil
1 cup gluten-free vegan chocolate chips
Mix all dry ingredients, then add all wet ingredients. After well mixed, add in chocolate chips. You can make this without the chocolate chips, it is still very yummy. My 5 year old is allergic to chocolate, so I make half and half when I bake these. I also warm my coconut oil so it mixes well.
Preheat oven to 325. I line my pans with parchment paper. Pour even amount into 4 mini loaf pans. Bake for 40 minutes, or until toothpick comes out dry.
I do these as mini loaves, and I line ceramic bread pans with parchment paper by folding it into a square. If you don't line them, they will stick. I get ceramic mini loaf pans at Michael's for one dollar! I have also done these as full size loaves, they turn out great, but will take a few minutes more to cook.
Saturday, November 27, 2010
Tuesday, November 9, 2010
It's time for fall vegetables. My favorite people at the farmer's market had some beautiful lettuce the very last day they were there until next spring. I get really sad when it's over, but I've stocked up. I also got some watermelon radishes, blood oranges and some toasted pine nuts. This is a tangy refreshing salad, and the dressing is very addictive!
2 Watermelon Radishes, or radish of your choice
2 Blood Oranges peeled and removed from the skin
1/4 cup toasted pine nuts
2 servings lettuce mix of your choice
the Balsamic Fig Dressing
2 tablespoons fig jam
2 tablespoons Dijon
1 clove garlic
5 tablespoons balsamic vinegar
1 shallot caramelized
2 tablespoons agave
1 cup olive oil